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Chocolate Chunk Sticky Toffee Pudding

The coziest of desserts, these little cakes are moist, tender and full of the best flavours. Adding a good drizzle of Salted Bourbon Caramel Sauce and Cookie Butter Ice Cream just makes these irresistible!
Course Dessert
Cuisine British, Canadian
Keyword cake, caramel sauce, dates, ice cream
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 cakes

Ingredients

  • 175 grams pitted Medjool dates, roughly chopped, or 6 oz
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1/2 packed cup dark brown sugar
  • 2 oz unsalted butter softened to room temperature, or 58 grams
  • 2 large eggs, at room temperature
  • 1 tbsp neutral oil, like safflower or canola, or even grapeseed
  • 1 tbsp fancy molasses, avoid Blackstrap as it is pretty strong
  • 1 tsp pure vanilla paste or extract
  • 6 1/2 oz all purpose flour, or 180 grams, or 1 1/2 cups
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped dark or bittersweet chocolate
  • 1 batch of Salted Bourbon Caramel Sauce, see Notes for Link

Instructions

Have the Caramel Sauce made in advance

Sticky Toffee Pudding Cakes

  1. Chop the dates roughly and place them in a bowl Stir through the baking soda. Pour the boiling water over them and stir. Once cooled down, blend them by using a food processor or blender . Don't worry about making the mixture completely smooth.
  2. Preheat the oven to 350F.
  3. In a large mixing bowl or using a stand mixer, cream the brown sugar and butter until pale yellow, about 2 minutes.
  4. Beat in the eggs one at a time, and then add the oil.
  5. Add the molasses and vanilla extract and beat until completely smooth.
  6. In a small bowl, whisk together the flour, baking powder and salt. Add flour mixture one third at a time, into the wet mixture just until combined, don't worry about getting every last bit of flour. Add the date puree and blend just until combined.
  7. Stir through the chocolate chunks
  8. Generously spray or butter 6 mini bundt pans (they should each hold about a cup's worth) or a jumbo/king-sized muffin pan. Spoon the batter in until about 2/3 full. Place the bundt pans or the muffin tin onto a baking sheet for easy transportation.

  9. Bake the cakes on the middle rack for about 20-25 minutes (about 30-35 minutes if using the 8x8 inch cake pan) or until a toothpick inserted into the center comes out with only a few crumbs attached. Start checking earlier rather than later. If the skewer comes out totally clean, the cakes will be on the dry side. Of course, the addition of soaking with the caramel sauce will help. A little chocolate on the skewer is not an indication of not being under-cooked. Your oven will also affect the timing.

  10. While the cakes are baking, warm through 1/2 cup of the Salted Bourbon Caramel Sauce in a sauce pan set over medium low heat. It should be completely runny.
  11. Let the cakes cool for a minute in the tins. Poke the surface of the cakes all over with a long skewer. Slowly drizzle the warmed through caramel sauce over the surface of the cakes, allowing the sauce to seep into the holes.
  12. Let the cakes cool completely before serving.
  13. Serve with more Caramel Sauce, or for the best results, some ice cream and then copious amounts of the Caramel Sauce!

Recipe Notes

Salted Bourbon Caramel Sauce link. It's sooo good!
These can be stored in a sealed container in the fridge for a few days. Re-warm in a 350F oven for a few minutes and then serve as desired.
To freeze, wrap each cake with a double layer of plastic wrap and place them into a freezer bag. Now you can pull out individual servings, thaw and warm and serve, whenever the craving hits!

If replacing the flour with a gluten free blend, and you don't have a scale, make sure to fluff up the flour, use the scoop and level method.  And then remove 1 1/2 tbsp per cup.